My Mom was a teacher by profession and as they say chief, cook and bottle washer. She did it all. Took care of three children, ran a home, was a teacher and there was always a hot meal on the table at night for dinner. I don’t know how she did it all. She would make us breakfast in the morning and made sure we had very nutritious and satisfying lunch for school. Then in the evening she made dinner mostly from scratch, as in the 50’s,60’s and 70’s they didn’t have much of the prepackaged prepared foods as they do now. Many of my fondest memories was helping my Mom make dinner. The smells of chicken or pork cooking in the oven with potatoes and onions was a wonderful way to grow up. On Sundays, church was always the top priority ( the whole family would go together and get dressed up not like today with jeans) and then we would come home and prepare for dinner which we would eat about 2:00 pm our larger meal. Sunday was not only for church but for family. We always had company over, whether it be my Grandparents, friends, or Aunts and Uncles. Now, this is what I mean about food being centered around our family. The table had to be set just so, with the proper placement of forks, spoons and knives. We had a centerpiece that coordinated with each holiday and we would always use the good china and silverware. Especially before a major holiday, like Christmas or Easter the silver polish would come out and my job was to help clean the silver serving trays. We also polished all of the furniture as everything had to be just perfect. Even now if I smell Gorham silver polish it brings back memories of family gatherings long ago. Now back to the food, my Mom would list on a piece of paper what she was going to make for that Sunday meal which was very important. She always said to make a list so you would not forget to put a dish out on the table. A typical Sunday meal was centered on pasta (macaroni or mac’s for short we would call it) and meatballs as a first dish and then came the entrée with all the trimmings. Either chicken, pork roast, or a roast beef. Then the veggies were either broccoli, stuffed mushrooms, fried cardoons ( like a celery but tastes like an artichoke) the list is too numerous to mention. Then the starch was either potatoes mashed, baked, in a gratin or rice. A lettuce salad was a must. It contained everything from lettuce of all types, cucumbers, radishes, sweet sliced peppers, red onions, and chunks of carrots or celery. The dressing was made with the best olive oil and always balsamic vinegar. After every one was almost busting out of their clothes came the coffee, demitasse, (Italian black coffee) tea, fruit, nuts, figs and the desserts. Now baking is my forte so I salivated over all of the Italian pastries including cannoli, sfogligtelli, cream puffs, cookies with pignoli nuts, and cheese cakes. We of course do not eat like that anymore, thank goodness or we will have to be rolled out of the house. Things were different then, I think this describes it very well, “ Family Plus Food Equals Love.”
Here is a recipe that my Mom really enjoys. She loves pasta of any kind. If she was on an island and could bring only one kind of food with her it would be Pasta. So this one is for you Mom…Hope that you enjoy your Birthday……
Love your daughter Dottie xx J
This pasta classic is so tasty, you might think you were dining at the neighborhood Italian restaurant. You can serve this with garlic bread and a tossed salad. Enjoy !!!!
White Clam Sauce with Linguini
Ingredients:8 ounces of linguini
2 cloves of finely chopped garlic
1 / 4 cup of Olive Oil
2 6 ½ oz chopped clams (each), drained, reserving liquid
1 8 oz. bottle of clam juice
1 tablespoon of chopped parsley
Dash of pepper
Directions:
Cook pasta as directed on package.
In medium sauce pan cook garlic in oil till tender
Add reserved clam liquid and remaining ingredients
except clams. Bring to a boil; and reduce heat and simmer
for 5 minutes. Add clams and heat thoroughly. Serve over
hot linguini.
No comments:
Post a Comment